Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract.

Gandhi, N N; Barrett-Wilt, G; Steele, J L; Rankin, S A

Gandhi, N N; Barrett-Wilt, G; Steele, J L; Rankin, S A.

Affiliation

Gandhi NN; Department of Food Science, Madison 53706.
Barrett-Wilt G; Biotechnology Center, University of Wisconsin, Madison 53706.
Steele JL; Department of Food Science, Madison 53706.
Rankin SA; Department of Food Science, Madison 53706. Electronic address: sarankin@wisc.edu.

J Dairy Sci ; 102(1): 100-112, 2019 Jan.

Article in En | MEDLINE | ID: mdl-30415846

Subject(s)

Amines/metabolism; Carbon-Oxygen Lyases/metabolism; Cheese/microbiology; Heterocyclic Compounds/metabolism; Lacticaseibacillus casei/enzymology; Maillard Reaction; Amines/chemistry; Animals; Carbon-Oxygen Lyases/genetics; Cheese/analysis; Cheese/standards; Gas Chromatography-Mass Spectrometry; Heterocyclic Compounds/chemistry; Hot Temperature; Lacticaseibacillus casei/genetics; Lacticaseibacillus casei/metabolism; Plasmids; Pyruvaldehyde/metabolism

Key words

Parmesan cheese; heterocyclic amine; methylglyoxal synthase; methylglyoxal-mediated browning; ß-carboline

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Cheese / Carbon-Oxygen Lyases / Amines / Heterocyclic Compounds / Lacticaseibacillus casei Type of study: Etiology_studies / Prognostic_studies Limits: Animals Language: En Journal: J Dairy Sci Year: 2019 Document type: Article

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